Pastéis
de Coco
(Portuguese Coconut-Custard Tarts)
by David Leite
Makes 10 pastries
My Aunt Exaltina has made these delicacies for as long as I can remember. But are they decadent custards, eggy macaroons, or a bit of both? For 35 years, no one's been able to decide. Grab a spoon and judge for yourself
|
|
|
| convert | |
Ingredients |
|
2 tablespoons
|
|
cornstarch |
|
1 cup
|
|
milk |
|
1 cup
|
|
sweetened shredded coconut |
|
3 large
|
|
eggs |
|
1 cup
|
|
granulated sugar |
|
2 tablespoons
|
|
unsalted butter, melted |
|
1/4 teaspoon
|
|
lemon extract |
|
|
1. Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
2. Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
3. In a food processor fitted with a metal blade shred the coconut flakes for 30 seconds.
4. In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon extract, stirring well after each addition.
5. Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
6. Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
On
9.19.02 Sharon wrote:Easy! EASY! Tasty! I make them in mini-muffin tins and everyone raves about them. Taste like they are from the Portuguese Bakery.
On
11.3.02 Cristina wrote:Very easy to make, and I loved them! It took me just a little more than 30 minutes to bake (about 35 to 40), and I filled 12 paper cupcake liners.
On
12.9.03 S.O. wrote:I made these for the folks at the office. They are all addicted to them now, and I have many requests to bake more. I have even shared the recipe with some close friends, and they all love it!
On
1.30.04 L.S. wrote:This is a very good recipe. I love coconut. Thank you.
On
2.5.04 Troy wrote:Sooo good and easy. Made them for a Portuguese friend after I tweaked them — he loved them!! I finely minced the coconut in a food processor and added one tablespoon each of almond and lemon extract. (We Italians insist on much more intense flavor...) I baked them until deep golden on top. I'm going to try to make a thin pastry crust for each cup instead of paper liners — they're so gauche.
On 3.22.07 Marie Ouellette wrote:The first time I tried this recipe, I made three dozen, and everyone loved them and asked for the recipe. Being Portuguese and a sweet eater, I think they are delicious. I also have made some in advance and froze them, and their taste was still excellent.
